What Is Ceviche?
If you're unfamiliar with Ceviche, here's a simple introduction. Peru's national dish and one of the great culinary debates of the Americas: how long to 'cook' the fish in acid? Traditional Peruvian ceviche marrinates for just 3-10 minutes — just enough for the citric acid to denature the surface proteins and turn the fish opaque while leaving the center raw and yielding. The longer you leave it, the more the texture firms up toward the 'cooked' style popular in Mexico and Ecuador. The leche de tigre (tiger's milk) — the citrus-marinated liquid left after curing — is considered a hangover cure and aphrodisiac, served in shot glasses. Ají amarillo chili is non-negotiable; it provides fruity heat and a golden color no substitute can replicate. Peruvian law declared ceviche National Heritage in 2004.
Where Does It Come From?
Ceviche originated in Lima, Peru. It's a beloved part of the local food culture and one of the dishes that best represents Peru's culinary tradition.
What Does It Taste Like?
Ceviche has a distinctive flavour. The combination of Sea bass (corvina), Lime juice (tiger's milk), Ají amarillo creates a taste that is characteristic of Lima's cuisine. First-time tasters find it boldly flavoured and memorable.
How Do You Eat It?
Chilled immediately after curing, with leche de tigre poured over
Where Can I Try Ceviche?
The best place to try Ceviche for the first time is in Lima, Peru. If you can't travel there, look for restaurants specialising in Peru cuisine in your city, or try making it at home using our recipe guide.
Is Ceviche Suitable for Me?
Ceviche traditionally contains Sea bass (corvina). Its spice level is 2, which may require adjustment for those sensitive to spice.
Learn More About Ceviche
Peru's national dish and one of the great culinary debates of the Americas: how long to 'cook' the fish in acid? Traditi...
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